If you are like me, a sucker for anything artichoke, this recipe is for you.
I was intimidated by the inclusion of bechamel sauce, but it was a breeze. I can't take credit for the recipe, it is Mario Batali's- but it was very easy despite the medium difficulty rating at the Food Network's website.
Saute small chopped onion and quartered artichoke hearts in olive oil. When the onions start to carmelize, cover w/a little water and simmer for 10 minutes until hearts are very tender. In another pot, make bechamel sauce. Fresh chopped italian parsley goes into the cooked and drained artichoke hearts and 1/2 teaspoon of nutmeg into the finished bechamel.
The artichoke mixture is folded into the sauce and put in a pie crust (I used Pillsbury ready-made). Bake at 350 for about 45 minutes, until top turns golden brown. Let it cool because it's best to eat it at room temperature.
We had this along with grilled ribeye steaks with crabmeat stuffing. The pie would be a fantastic vegetarian main course- it's definitely hearty enough to stand alone...and the eggs.